Significance of microbial symbiotic coexistence in traditional fermentation

Journal of Bioscience and Bioengineering

Volumn 116, Issue 5, 2013, Pages 533-539

  Furukawa, Soichi ^a   Watanabe, Taisuke ^b   Toyama, Hirohide ^b   Morinaga, Yasushi ^a  

^a NIHON UNIVERSITY   (Japan)

^b UNIVERSITY OF THE RYUKYUS   (Japan)

Author keywords

Acetic acid bacteria; Brewing; Koji molds; Lactic acid bacteria; Symbiosis; Traditional fermentation; Yeast

Indexed keywords

ACETIC ACID BACTERIA; CEREAL CROP; FERMENTED FOODS; LACTIC ACID BACTERIA; MICROBIAL INTERACTIONS; NATURAL ENVIRONMENTS; SYMBIOSIS; SYMBIOTIC COEXISTENCE;

ACETIC ACID; BREWING; FERMENTATION; LACTIC ACID; MICROBIOLOGY; MOLDS; PH; YEAST;

BACTERIA;

ACETIC ACID; ALCOHOL; ALPHA GLUCOSIDASE; AMYLASE; CITRIC ACID; GLUCAN 1,4 ALPHA GLUCOSIDASE; GLUCOSE; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; MEVALONIC ACID; MONOPHENOL MONOOXYGENASE; NICOTINIC ACID; VINEGAR;

ASPERGILLUS ORYZAE; ASPERGILLUS PARASITICUS; BACTERIAL GROWTH; BEER; BREWING; CACAO; CANDIDA; CANDIDA ETCHELLSII; CANDIDA VERSATILIS; CARBON SOURCE; CELL CONTACT; ENZYME SYNTHESIS; FERMENTATION; FERMENTED PRODUCT; FOOD PROCESSING; FUNGUS GROWTH; GRAPE; HYDROLYSIS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; LEUCONOSTOC MESENTEROIDES; MAIZE; MEAT; MICROBIAL CONTAMINATION; MICROORGANISM; MILK; MIXED CELL CULTURE; MONASCUS PURPUREUS; NONHUMAN; PH; REVIEW; RICE; RYE; SCANNING ELECTRON MICROSCOPY; SOYBEAN; SYMBIOSIS; TETRAGENOCOCCUS; WHEAT; WHISKEY; WINE; ZYGOSACCHAROMYCES ROUXII;

ANIMALIA; BACTERIA (MICROORGANISMS);

ACETIC ACID BACTERIA; BREWING; KOJI MOLDS; LACTIC ACID BACTERIA; SYMBIOSIS; TRADITIONAL FERMENTATION; YEAST;

ACETIC ACID; ALCOHOLIC BEVERAGES; BACTERIA; CEREALS; FERMENTATION; FOOD MICROBIOLOGY; FUNGI; LACTIC ACID; SYMBIOSIS; YEASTS;

EID: 84885375843     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2013.05.017     Document Type: Review

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